PENGARUH KUALITAS PRODUK TERHADAP KEPUTUSAN PEMBELIAN KEWPIE SALAD DRESSING PADA PT. KEWPIE INDONESIA

Triyadi Triyadi; Kiki Dwi Wijayanti; Abdul Rahman Safiih

doi:10.32493/jee.v3i1.7323

PENGARUH KUALITAS PRODUK TERHADAP KEPUTUSAN PEMBELIAN KEWPIE SALAD DRESSING PADA PT. KEWPIE INDONESIA

Jurnal Ekonomi Efektif ◽

10.32493/jee.v3i1.7323 ◽

2020 ◽

Vol 3 (1) ◽

Author(s):

Triyadi Triyadi ◽

Kiki Dwi Wijayanti ◽

Abdul Rahman Safiih

Keyword(s):

Salad Dressing

Penelitian ini bertujuan untuk mengetahui pengaruh citra merek terhadap keputusan pembelian Kewpie Salad Dressing Pada PT. Kewpie Indonesia. Metode yang digunakan adalah explanatory research dengan sampel sebanyak 96 responden. Teknik analisis menggunakan analisis statistik dengan pengujian regresi, korelasi, determinasi dan uji hipotesis. Hasil penelitian ini variabel citra merek diperoleh nilai rata-rata skor sebesar 3,41 dengan kriteria baik. Variabel keputusan pembelian diperoleh nilai rata-rata skor sebesar 3,83 dengan kriteria baik. Citra merek berpengaruh positif dan signifikan terhadap keputusan pembelian dengan nilai persamaan regresi Y = 8,952 + 0,863X, dan nilai koefisien korelasi 0,778 atau memiliki tingkat hubungan yang kuat dengan nilai determinasi 60,6%. Uji hipotesis diperoleh signifikansi 0,000 < 0,05. Kata Kunci: Citra Merek, Keputusan Pembelian.

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Fate of Escherichia coli O157:H7 and Other Coliforms in Commercial Mayonnaise and Refrigerated Salad Dressing

Journal of Food Protection ◽

10.4315/0362-028x-58.1.13 ◽

1995 ◽

Vol 58 (1) ◽

pp. 13-18 ◽

Cited By ~ 46

Author(s):

ERROL V. RAGHUBEER ◽

JIM S. KE ◽

MICHAEL L. CAMPBELL ◽

RICHARD S. MEYER

Keyword(s):

Escherichia Coli ◽

Storage Temperature ◽

Enterobacter Aerogenes ◽

Antimicrobial Effect ◽

Coliform Bacteria ◽

Escherichia Coli O157 ◽

Salad Dressing ◽

E Coli ◽

Survival Pattern ◽

High Level

Commercial mayonnaise and refrigerated ranch salad dressing were inoculated at two levels with two strains of Escherichia coli O157:H7, a non-pathogenic E. coli, and the non-fecal coliform Enterobacter aerogenes. Results showed that at the high inoculation level (>106 colony forming units [CFU]/g) in mayonnaise stored at room temperature (ca. 22°C) both strains of O157:H7 were undetected at 96 h. At the high inoculation level, all strains of coliform bacteria tested survived longer in salad dressing stored at 4°C than in mayonnaise stored at 22°C. The O157:H7 strains were still present at low levels after 17 days. The survival time in the low-level inoculum (104CFU/g) study decreased, but the survival pattern in the two products was similar to that observed in the high-level inoculum study. Slight differences in survival among strains were observed. The greater antimicrobial effect of mayonnaise may be attributable to differences in pH, water activity (aw), nutrients, storage temperature, and the presence of lysozyme in the whole eggs used in the production of commercial mayonnaise. Coliform bacteria survived longer in refrigerated salad dressing than in mayonnaise particularly at the high-level inoculum. Both mayonnaise (pH 3.91) and salad dressing (pH 4.51) did not support the growth of any of the microorganisms even though survival was observed.

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